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Pasta with peas and tomatoes

For a midweek or laid-back weekend lunch one of the easiest dish to make is pasta. This pasta with peas and tomatoes is vegan, nut-free, sugar-free and gluten-free ( if appropriate pasta is used).  It's also a flexible recipe -  you can make it with frozen or fresh peas, pasta of your choice – and serve with some crumbled feta or goat’s cheese if you don’t mind dairy. And if you’d like it a bit spicy, add a couple of pinches of chilli flakes to the onion and garlic.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta
  • 1 cup sweet peas or petit pois
  • 1 Tbsp olive oil
  • 2 cloves of garlic sliced
  • 1 shallot finely chopped
  • 10 cherry tomatoes halves
  • 2 Tbsp chopped mint or basil
  • Juice of 1 lemon

Method
 

  1. Cook the pasta according to the instructions of the pack.
  2. Meanwhile, heat the oil in a frying pan and sauté the onion and garlic for 3 minutes. Add the tomatoes and cook for another 5 minutes until the tomatoes start becoming soft. Add the peas and cook for another ⅔ minutes.
  3. By now the pasta should be ready. Using some serving tongs, move the pasta to the vegetables, allowing some cooking water to go with it. Toss, season with salt and pepper. Add some more cooking water for the pasta to be moist.
  4. Serve warm with some herbs scattered on top.